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maybe try switching sanitizers? go from star san to idophor? sometimes a house bug will get used to your sanitization process and the only way to shake it is to change the sanitizer.

Not too early. This is what I do every time.

In

I was in Grand Rapids this weekend and had an All Day IPA for the first time. I may have to take a go at a similar recipe. Session IPA is where its at on a hot summer day.

Newcastle werewolf is terrible. Do not waste your money.

How will you add the priming sugar? It would be hard to mix it in without disturbing the yeast cake.

I had a similar experience with the recipe off the website. To hit the og, I set my efficiency down to 60% instead of boiling for longer. I bottle carbonated. It took 4 weeks to carb up. Still had plenty of hop character though. It was a little hot (alcohol) taste at first but mellowed out...

Dont fear the foam!/small amounts of sanatizing solution. It should be fine

I have similar notes except my aroma hops were added ~160-165... but that may just be what I did and not word for word from signpost brewing

The latest recipe is on the first post of this thread.

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I may have missed this, but how did the BIPA turn out. What were the differences between the conan and the SD super yeast?

To clarify, Im in south Los Angeles county near long beach.

Looking for 4 ball lock kegs but can't seem to find anything reasonable locally

Yep. The plan was to run out. Everyone had a chance to get some good beer. If they really wanted to keep drinking, they had wine or coors.

I brewed and bottled 35 gallons for my wedding for about 270 people. We supplemented with coors light and wine. It was a lot of work and planning but ended up being a wild sucess. All the beers got rave reviews. The homebrew was gone in the first hour. I did the same for a friends wedding a...

On my last few dry hopped beers, I've been cold crashing the primary and dry hopping in the primary after. The idea is that this drops the yeast out of the beer and allows for maximum hop aroma extraction from the hops once they are added.

If you want them to stay sanitized for a week (and more), cap the bottles with aluminum foil and bake them in the oven for an hour at 340. Let them cool and as long as you have that tin foil over the opening of the bottle you are good to go.

Brewed this beer today with a few substitutions. Subbed Maris otter for pearl, carapils for the caramalt and did a bittering charge of Apollo instead of the extract. Racked it onto a Conan yeast cake from a pale ale. It may not be an exact clone, but should be close enough for what I have...

What six styles? Obviously IPA is the style of choice. What other styles are good. Anything you tried that you would not recommend?